Lentil & Potato Stew
Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 500 grams potatoes, washed, cubed 1/2 inch
- 250 grams carrots, washed, sliced 1/4 inch
- 4 cloves garlic, smashed and minced
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon apple cider vinegar
- 3 cups water
- 1 cup dry brown lentils, soaked overnight
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 3 tablespoons fresh thyme, finely chopped
- 3 cups fresh greens, or frozen, thawed, and squeezed dry
Instructions
- Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
- Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
- Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
- Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Notes
I will price this when I can find dried lentils here, for now I will say low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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